Srinagar, Nov 18: As frost blankets Kashmir, a culinary tradition rises to combat the chill – Harissa, the beloved mutton delicacy that transforms winter mornings into a gastronomic celebration. From the narrow lanes of Aali Kadal to the bustling markets of Srinagar, this centuries-old comfort food is commanding unprecedented attention.
By 10 am, Harissa shops are already sold out, testament to the dish’s irresistible allure. Traditional preparation is an art form, with experts like Muhammad Ismail dedicating generations to perfecting every spoonful. “Preparing Harissa is in my blood,” Maqbool says, embodying the passion that elevates this dish from mere food to cultural heritage.
The demand transcends old city boundaries, now extending to uptown areas like Maisuma and Rajbagh. Enthusiasts like Iqbal Ahmad plan their weeks around Harissa, eagerly awaiting winter’s arrival to indulge twice weekly with freshly baked tandoori bread.
Modern entrepreneurs are capitalizing on this culinary phenomenon. Javid Chowdhary highlights the growing market, noting that packaged Harissa now offers convenience without compromising traditional flavors. “Its demand is never dull,” Chowdhary emphasizes, revealing the meticulous overnight preparation that ensures each batch’s exceptional quality.
While its precise historical origins remain shrouded in mystery, Harissa’s cultural significance is undeniable. Introduced during the Mughal era, this minced mutton delicacy has evolved from a regional specialty to a winter ritual that warms both body and soul.
The old city of Srinagar – Shahr-e-Khaas – remains the epicenter of this culinary celebration, with shops in Nawa Kadal, Rajouri Kadal, and Gojwara competing to serve the most authentic Harissa.
As temperatures drop and fog blankets the valley, Harissa stands as a delicious testament to Kashmir’s rich culinary traditions – a warm embrace in edible form.
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